Mediterranean Ease
Sun-bleached wood, soft linen and shades of sand set the tone.
Styling the table
Sun-bleached wood, soft linen and shades of sand set the tone.
Keep it easy and effortless. Woven textures, ceramic plates, a few sprigs of herbs in glass jars.
Add candles, pour the wine, and let the light do the rest.
It’s not about perfection, it’s about warmth. A table that feels natural, relaxed and always ready for one more glass.
CERANI STUDIO
CORO CORA
Have a sip
A glass raised, a slow afternoon and good company. Sometimes that’s all you need.
SANGRIA
Rich red wine mixed with orange slices, berries and a hint of spice.
Fruity, relaxed and best enjoyed over ice, passed around a table that is in no hurry to end.
CAVA BRUT
Bright, elegant and celebratory.
A glass that sparkles effortlessly. the perfect match for grilled seafood and good company.
HIBISCUS GIN TONIC
A floral twist on a classic.
Pour over ice, add grapefruit and rosemary, and you’ve got the taste of Mediterranean evenings in a glass.
Take a bite
In Spain, meals turn into moments. It’s about sharing, laughter and the simple joy of being together.
Mejillones Ibicencos with Cava & Chorizo
Smoky mussels with cava, chorizo and herbs. Sunshine in a pan, straight from the kamado
Ingredients:
- 2 kg fresh mussels, cleaned and debearded
- 150 g chorizo, diced
- 2 shallots, finely chopped
- 3 cloves garlic, finely sliced
- 1 red chilli, sliced (remove seeds for less heat)
- 150 ml cava or dry white wine
- 100 ml fish stock or water
- 1 tsp smoked paprika
- 1 tsp fennel seeds (optional, but worth it)
- Juice of 1 lemon, plus extra wedges to serve
- Handful fresh parsley, roughly chopped
- Olive oil, sea salt, black pepper
How to prepare:
- Preheat your kamado to 200–220°C and place a cast-iron pan directly over the heat.
- Add a drizzle of olive oil, then the chorizo. Let it fry until it starts to crisp and releases its red, smoky oils.
- Add shallots and garlic. Let them soften gently, then stir in chilli, smoked paprika and fennel seeds.
- Pour in the cava and stock. Let it bubble for a minute so the alcohol cooks off and the broth turns rich and fragrant.
- Tip in the mussels, toss quickly in the liquid and close the lid of the kamado. Cook for 5–8 minutes until the shells have opened. Give the pan a shake halfway through if you can.
- Finish with lemon juice, chopped parsley and a good pinch of sea salt and black pepper.
- Serve straight from the pan with grilled bread from the kamado to soak up the smoky cava and chorizo broth.
Mejillones Ibicencos with cava & chorizo
Gambas al Ajillo
Garlic, chili and olive oil, a true Spanish classic. Juicy prawns sizzling on the grill, made to be passed around and gone before you know it.
Ingredients:
- 12 large prawns (shell on)
- 4 garlic cloves, thinly sliced
- Olive oil
- Chili flakes
- Fresh parsley
- Sea salt & lemon wedges
How to prepare:
- Preheat your grill and place a cast-iron pan directly over the heat.
- Add a generous splash of olive oil, then the sliced garlic and chili flakes. Let them infuse gently without burning.
- Add the prawns and grill for 2–3 minutes on each side until pink and lightly charred.
- Finish with chopped parsley, a squeeze of lemon and a sprinkle of sea salt.
- Serve straight from the pan with warm bread to dip in the garlicky oil.
Gambas al
ajillo
Padrón Peppers with Sea Salt & Smoked Paprika
Small, salty and addictive. A bowl of these on the table, a glass of Cava in hand. That’s all you need.
Ingredients:
- 300 g Padrón peppers
- Olive oil
- Smoked paprika
- Flaky sea salt
How to prepare:
- Toss the peppers in olive oil until lightly coated.
- Place directly on the grill or in a cast-iron pan over high heat.
- Cook until blistered and slightly charred, they should pop and soften.
- Sprinkle generously with sea salt and a dusting of smoked paprika.
- Serve immediately while still hot, alongside a cold glass of Cava.
pádron peppers with smoked paprika
Charred Pineapple with Coconut Cream
Golden, sweet and lightly smoky. A tropical nod to the Mediterranean sun, perfect to end the night.
Ingredients:
- 1 ripe pineapple, peeled and cut into thick rings
- 2 tbsp honey
- 200 ml coconut cream (or mascarpone)
- Zest of 1 lime
- A few mint leaves for garnish
How to make:
- Brush pineapple rings with honey and place on the grill.
- Grill for 3–4 minutes per side until golden and caramelised.
- In the meantime, whisk the coconut cream until smooth and chill it lightly.
- Serve the pineapple warm with a spoonful of coconut cream, a grating of lime zest and fresh mint leaves.
- Enjoy as the sweet, smoky finale to your Mediterranean feast.
charred pinapples with coconut cream
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and the moments it is made for.
